Slow Cooker Tomato Basil Soup

We went to Cooper's Hawk for their November/December lunch special and it came with tomato basil soup on the side.   This finally converted my tomato soup hating hubby who had only had Campbell's mixed with water.  That shouldn't even be called tomato soup!  This version from damndelicious.net is mmm-mmm good.

Slow Cooker Tomato Basil Soup

2 28-oz cans whole peeled plum tomatoes with basil (I couldn't find ones with basil, so I got San Marzano whole peeled and added dried basil myself)

1 15 oz. can tomato sauce

1 1/2 c. vegetable broth

3 cloves garlic, minced

1 small bell pepper, diced

1 onion, diced

2 T. tomato paste

1 1/2 t. dried oregano

1 t. sugar

1/2 t. kosher salt

1/2 t. fresh ground pepper

1/2 c. heavy cream

1/3 c. chopped fresh basil if you have it

Put tomatoes in the slow cooker. Stir in the tomato sauce, broth, garlic, onion, bell pepper, tomato past, oregano, sugar, salt, and pepper until well combined.   Crush up the tomatoes a bit with a potato masher.

Cover and cook on low for 7-8 hours or high for 3-4 hours.

Puree with an immersion blender until smooth.  Stir in the heavy cream.  season with salt and pepper to taste.

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oz  = ounce

T = tablespoon

t = teaspoon

c = cup

Creamy Tuscan Shrimp

I found this general recipe online and tweaked it to make it my own.  We had it over some homemade fettuccini pasta that I dried and it was superb.

Cream Tuscan Shrimp

1 lb. raw peeled and deveined shrimp

4 - 8 oz. sliced mushrooms (add as much as you like)

4 T. butter, divided

6 cloves garlic, minced

1/2 T. flour (I like using Wondra as it is super fine)

1/2 t. Italian seasoning

1 c. heavy whipping cream

1 t. lemon juice

1 jar sun-dried tomato (I used julienned in oil.  Don't include oil)

5 oz. fresh spinach

1/2 t. red pepper flakes

salt and pepper

Melt 2 T. of butter and saute the mushrooms.  

Add the other 2 T of butter and the flour and stir to combine.  Add the garlic and Italian seasoning and stir for 30 seconds or so.

Add the heavy cream, lemon juice and stir.

Add the shrimp and cook for about 5 minutes.

Add the sundried tomatoes and spinach and cook until the spinach is wilted and combined.

Season with salt, pepper, and add the red pepper flakes.

Serve over pasta.  Or not.

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lb = pound

c = cup

T = tablespoon

t = teaspoon

oz = ounce

Sugar Cookie Frango Mint Temptations

 The Frango Mint.  A holiday stable by Marshall Fields.  Yeah, that's right Macy's, I said what I said.  They will always belong to Marshall Fields.

I made this up using a sugar cookie recipe I found online from Handle the Heat and applied the same method as the Peanut Butter Temptations, but with a Frango mint.   A very wise decision.  

The original sugar cookie recipe was actually one of those giant-sized cookies that makes 16.  If you are going to do that (which I'm definitely gonna try because who doesn't love a giant cookie), roll the dough in sugar, flatten a bit with the bottom of a measuring cup, and bake for 10-12 minutes.

Sugar Cookie Frango Mint Temptations

2 1/4 c. (318 grams) flour

1 t. baking powder

3/4 t. fine sea salt

2 sticks butter (1 cup)

1 1/4 c. sugar

1 egg + 1 egg yolk

1 t. vanilla

1 box Frango Mints 

Combine the dry ingredients in a bowl.

Cream together the butter and sugar for a couple minutes until light and fluffy.  Add the eggs and the vanilla and mix a bit more.

Slowly add the flour mixture and mix some more.

Roll dough into 1-inch balls and place in a mini muffin pans.  

Bake for 11 minutes at 350 degrees.

Take the pans out of the oven and press a mint in each cookie.  Cool a bit and carefully remove the cookie from the pan to continue to cool on a rack.

Nut, Fruit, and Date Energy Bars

 I stumbled upon this on a health app and gave it a try on a whim.  Super easy!  It takes way longer to clean up the blender than it does to make them.

Nut, Fruit, and Date Energy Bars 

1 c. nuts (I used raw almond for my first go-around)

1 c. dried fruit (cranberries are what I had on hand)

1 c. dried pitted dates

Combine the ingredients in a food processor and pulse until a ball is formed, scraping down the edges when needed. (Full disclosure, a food processor didn't give me the consistency I was looking for so I switched over to my Vitamix blender.  That worked like a charm.)

Place the ball on a piece of wax paper with another piece of wax paper on top.  Press it into a square shape about 6x6 inches.

Wrap the wax paper around the square an pop it in the fridge for a few hours.

Unwrap and cut it into 10-12 mini small bars and wrap individually in plastic wrap.

Store in the fridge.

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c = cup

Indian Curry Samosas

I found a recipe online for Indian Chicken Curry (on Nutritional Weight and Wellness).  The results were a bit meh...  

But I had so much leftover that I tweaked it a bit and turned them into some pretty awesome samosas.  Here is a reduced recipe that will get you 18 decent sized samosas out of it with maybe a bit left.  

Indian Curry Samosas

2 t. coconut oil

1 lb. chicken thighs, cut in smaller pieces

1/2 c. chicken broth

1/2 can coconut milk

2 1/2 T. curry powder, red or yellow, or mix. (I used both with a lot more red than yellow)

1/8 t. cayenne pepper

3 c. cauliflower, cut in bit sized pieces

1 c. sweet potato, diced

1 c. green beans cut in bit sized pieces

1 box puff pastry sheets

1 egg

Toss the cauliflower and sweet potatoes in some oil and roast them at 375 degrees until softer.  15 minutes maybe?

Melt coconut oil in a large skillet.  Brown the chicken thighs on all sides and remove from the pan to cool.  Dice the chicken a bit more.

In the same skillet, add the broth, coconut milk, and curry. Bring it to a simmer.

Add the cauliflower, sweet potatoes and green beans and cook until the beans are tender.

Add the chicken and mix together.

Let is cool a bit and then add everything to a food processor to chop things up a bit. It should not be runny!

Roll each sheet of pastry into a larger square on a floured surface.  Cut each into 9 square, 18 total.

Plop 3 T. or so of the filling in the middle of each square.

Brush the edges with beaten egg and fold over diagonally.

Seal the edges with fork tines.

Place the puffs on a baking sheet lined with parchment or a silicone mat.  Bake at 400 degrees for about 18 minutes, until puffy and nicely browned.

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lb = pound

T = tablespoon

t = teaspoon

c = cup

Tomato Bean Parmesan Soup

 This is a recipe from Molly Yeh's second cookbook, Home is Where the Eggs Are, and is called Tomatoey Parmesan Beans.  But, it's really a soup and the name doesn't really make that clear, so I'm changing it!   It is really easy and super flavorful.  I actually wanted to make it again the next day.  It was that good.

Tomato Bean Parmesan Soup

2 T. butter

1 garlic head

15 oz. can cannellini beans, drained and rinsed

15 oz. can chickpeas, drained and rinsed

28 oz. can diced tomatoes

1 1/2 c. chicken or vegetable stock

1 parmesan rind, plus a good amount for grating when serving

1 bay leaf

salt and freshly ground pepper

2 big handfuls of baby spinach

In a large pot, melt the butter over medium heat.  Chop off the top of the head of garlic so the cloves are exposed and discard any loose peels (but keep the head together if possible).  Add the garlic head to the pot cut side down and cook for a few minutes, until browned around the edges.

Stir in the beans, tomatoes, stock, parmesan rind, bay leaf, and a couple of good pinches of salt and many cracks of pepper.

Bring to a boil, then reduce to a simmer and cover and cook for at least 30 minutes, stirring occasionally. (The recipe says to cook until the garlic gets mushy, but mine really didn't.  The idea is that you can squish out the soft garlic on crusty bread).

Stir in the spinach to wilt it a few minutes before serving.

Remove the garlic head, bay leaf, and parmesan rind.

After ladling the soup in the bowl, top with a pinch of salt and pepper and a bunch of grated parmesan.

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oz = ounce

T = tablespoon

c = cup

Butternut Squash Apple Curry Soup

I gotta say I might like this soup better than my other Butternut Squash Soup recipe.  It's milder and velvety smooth if you use your immersion blender.   

1 T. coconut oil

1 c. onion, chopped (1 small onion, I used a sweet onion)

1 T. garlic minced (3-4 large cloves)

1 T. ginger, minced or grated (about a thumb sized piece)

1/2 t. salt

1/2 t. pepper

1 granny smith apple, skin on and chopped

1 decent sized carrot, peeled and chopped

5-6 c. butternut squash, peeled and cut into 1-inch or so chunks (1 small to medium sized)

1 T. yellow curry powder

1/2 t. cumin

1/2 t. cinnamon

1/4 t. nutmeg

1/4 t. cayenne (go shy on this)

3 c. vegetable stock

1 15-oz can full fat coconut milk

Heat the coconut oil in a soup pot over medium heat.  Add the onion, stir frequently, about 5 minutes until translucent.

Add the garlic, ginger, salt and pepper and stir.

Add the apple, carrot, and butternut squash.  Stir and cook about 3-5 minutes until the apples start to soften.

Add the curry powder, cumin, cinnamon, nutmeg, and cayenne until the veggies are well coated and the kitchen smells good.

Add the vegetable stock and bring it to a boil.  Then reduce to a simmer until the squash is tender (20-30 minutes)

Remove from heat and blend into a creamy puree.  

Stir in the coconut milk.

Enjoy.

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c = cup

T = Tablespoon

t = teaspoon

Orange Roughy Fish

 I haven't cooked Orange Roughy in recent memory, but it was at the grocery store and wild caught, so gave it a go.  So glad!  This turned out really flavorful for a mild fish.  

I served it with green beans sautéed in bacon grease (!) with chopped garlic, salt and cracked red pepper at the end.

Orange Roughy Fish

Orange Roughy

Olive oil spray

Butter

Paprika

Garlic salt

Lemon Pepper seasoning

1 clove garlic, thinly sliced

Pat the fish dry and put on parchment paper sprayed with olive oil on a baking sheet.  

Brush with melted butter and season with the paprika, garlic salt, and lemon pepper.  Distribute the sliced garlic on top.

Bake for 12-15 minutes at 375 degrees or until 145 degrees in center.

Cilantro Lime Chicken Thighs

I got some chicken thighs for a great deal and was looking for recipes that looked good and found this one on Modern Proper.  This is company-worthy, people.  Trevor, if you ever look at this, you would like it.

The original recipe said to cook these on the stovetop but a lot of reviews said they burned.  We grilled these and they were awesome--juicy and flavorful.  Other comments said they baked them with good results.  I'm going with either of those methods!

Cilantro Lime Chicken Thighs

1/3 c. EVOO

6 cloves garlic, minced

1 T. honey

Zest of 2 limes

Juice of 2 limes

1/4 c. chopped fresh cilantro

2 T. chili powder

1 t. kosher salt

1/2 t. freshly cracked pepper

3 lbs. or so boneless, skinless chicken thighs

Mix all ingredients except for the chicken thighs in a bowl for a marinade.

Marinate the chicken for at least a few hours.

Grill or bake at 350 until 165 degrees inside.

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T = tablespoon

t = teaspoon

lb = pound

c = cup

Coconut Oil Chocolate Bars

 I heard a podcast today that talked about the benefits of coconut oil and brain health, so I gave this a try.  Because....chocolate

Coconut Oil Chocolate Bars

2/3 c. unrefined coconut oil

2/3 c. cocoa powder

1/3 c. + 1 T. honey or maple syrup

1/2 t. vanilla

pinch of kosher salt

Melt the coconut oil over low heat.  Once melted, add all the other ingredients and stir.

Pour it in a small cookie sheet or low sided dish lined with parchment.  I used a cookie sheet that was about 6x10.

Set in the fridge for a few hours to set.  Once set, cut into squares or bars.

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c = cup

t = teaspoon

T = tablespoon

Italian Sausage Bolognese

 This is a variation of a recipe I saw online and on an Ina Garten show from Emily Blunt.  Super satisfying.

Italian Sausage Bolognese

2 T. butter

2 T. olive oil

1 medium onion, finely chopped

2 large carrots diced small

3 stalks celery diced small

3 cloves garlic, minced

3/4 lb. mild sausage 

3/4 lb. hot sausage

1 c. dry white wine

6 oz. can tomato paste

1 c. whole milk

2 bay leaves

1 parmesan rind, if you have it 

1 lb. rigatoni, or other pasta of your choice

1/2 c grated parm for serving

Heat butter and oil in a shallow heavy bottomed skillet (like Le Creuset) and sauté onions until translucent and soft, about 2 minutes.

Add celery and carrots to the skillet and cook down a bit.  Add the garlic.

Then add the sausage to cook, stirring until starting to brown, about 5 minutes.  Deglaze the pan with the wine and reduce slightly.  Add the tomato paste, milk, bay leaves and parm rind and simmer down for a bit.  

Add salt and ground pepper to taste.

It should not be too liquidy!

Put the lid on and put in a 300 degree oven for 45 minutes.  Give a quick stir half way.   Remove the bay leaves and parm rind.

Cook pasta according to package directions, drain it, saving 1 c. or so of pasta water.

Pour the past back in the pot and add the reserve water and an extra 1 T. butter and grated parm.  Add all this to the sauce and stir to coat the pasta.

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c = cup

oz = ounce

lb = pound

Peanut Butter Energy Balls

This Eating Well recipe is the perfect snack to take away those hunger pangs when it's not time for a meal yet.  Just mix and enjoy!  I put 1/2 in the fridge and 1/2 in the freezer for later.

Peanut Butter Energy Balls

2 c. rolled oats (I put mine in the blender and pulsed a few times to break them down a bit)

1 c. natural peanut butter (or other nut butter)

1/2 c. honey

1/4 c. unsweetened coconut

1/4 c. mini chocolate chips

Mix all together and roll into balls.

Indian Butter Chicken in the Slow Cooker

I found this recipe in one of the bonus freebies from a magazine subscription (maybe BHG?).  It was really good and the house definitely smelled like Indian food!  Honestly, I am not sure of the point of browning the chicken is because it all falls apart in the crock pot anyway.  I might skip that next time and see how it turns out.

Indian Butter Chicken

6 T. butter, divided

1 3/4 lbs. skinless, boneless chicken thighs

1 T. grated fresh ginger

1 T. garam masala

3 cloves garlic, minced

t t. ground cumin

1/2 t. salt

1/2 t. ground turmeric

1/4 t. cayenne pepper

1 14.5-oz can diced tomatoes, undrained

1 c. chopped onion

1/2 c. heavy cream

In a large skillet heat 3 T. butter over medium heat.  Add chicken and cook 4 minutes until lightly browned, turning once.  Transfer chicken to the slow cooker.  

Add ginger, garam masala, garlic, cumin, turmeric, salt, and cayenne pepper.  Toss to coat.  Stir in tomatoes and onion.  Cover and cook on low 6 hours or 3 on high.

Stir in the cream and remaining butter.

Garnish with cilantro, if desired. 

Serving suggestion: Serve over rice and with a side of naan bread.

Wedge Salad

 It's silly to call this a recipe, there really isn't much to it, but it sure is tasty.

Wedge Salad

1/4 head lettuce

chopped tomato

chopped bacon

chopped red onion (I've subbed green onion, too)

crumbled bleu cheese

bleu cheese dressing

Zesty Lime Shrimp and Avocado Salad

 I found this on skinnytaste.com and had it in my Pinterest posts a couple of times, so obviously it looked good every time I saw it.  Pin it.  Pin it, again.  I finally made it for super bowl Sunday.  It was a great way to balance out the abundance of chicken wings, meatballs, buffalo chicken, stromboli, etc, etc, etc.  It was a fan favorite!  I doubled it for the crowd.

Zesty Lime Shrimp and Avocado Salad

1 lb shrimp, cooked and cut up in half or thirds, depending on size

1 large avocado, diced

1 jalapeno, diced small, seeds and most of the ribs removed

1/4 c. red onion, diced

1 medium tomato diced (I used cherry tomatoes halved instead)

diced cucumber (this wasn't is the original recipe, but I think it was a good addition)

juice of 2 limes

1 t. olive oil

1/4 t. kosher salt ( used more for my taste)

chopped cilantro (recipe called for 1 T. but, really?!?  I used more like 3 or 4 T.)

Put the red onion in a bowl and add the oil and lime juice and let it sit for at least 5 minutes to mellow out the onion.

Once the onion is done bathing, add the shrimp, jalapeno, tomato, cucumber, salt, cilantro, and avocado.  

(Hold off on the avocado if you are making this a bit ahead of time to save it from browning.  I added this before the party and tossed it in more lime juice to try to keep it fresh looking longer.)

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lb = pound

T = tablespoon

t = teaspoon

Rice Pilaf with Orzo

This is a seriously good side dish.  Mild flavors, yet delicious that won't overpower the main dish.  It's great with steak, chicken, and fish.  You really can't go wrong with this one!   And, if you want to kick it up, use the AWESOME seasoning blend option!

This recipe is for about 6 servings or so, but I doubled it for a dinner for 10 people and there were still about 2-3 cups left.  It will make enough!

Rice Pilaf with Orzo

2 T. butter

1/2 c orzo pasta

1/2 c. diced onion

2 cloves garlic, minced

3/4 t. chicken bouillon

1/2 c. uncooked white rice, rinsed (this is important to get rid of the extra starch--don't skip this step!)

2 c. chicken broth (if doubling the recipe, you don't need a full 4 cups.  Use 3 2/3 cups)

optional: 1/2 c. frozen peas

Kicked up seasoned option:  (add before the simmer)

1 bay leaf

3/4 t. chicken bouillon

1/2 t. dried parsley

1/4 t. thyme

1/4 t. salt

1/4 t. oregano

1/8 t. pepper

1/8 t. dried pepper flakes

Melt butter in a skillet over medium-low heat.  Add the orzo, cook and stir until the orzo is golden brown.

Stir in the onion and cook until onion becomes translucent.  Add the garlic and cook for 1 minute.  

Stir in the rice and chicken broth.  Turn the heat to high and bring it to a boil.

Reduce the heat, cover the skillet and simmer until rice is tender and liquid is absorbed, about 20-25 minutes.

Add the optional peas.  Remove from head and let it stand covered for 5 minutes.  Fluff with a fork before serving.

Sweet Potato Fries

For homemade fries, these really couldn't get much easier, and they have so much flavor!

Sweet Potato Fries

2 lbs sweet potatoes, peeled

2 T. olive oil

1 t. garlic powder

1 t. paprika

1 t. salt

1/2 t. black pepper

Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long (or whatever!) and toss them in the oil.  

Mix the spices in a small bowl and toss with the potatoes.

Spread the potatoes out on 2 rimmed baking sheets. (They'll crisp better if they have room on the pan)

Bake at 400 degrees until brown and crisp on the bottom, about 15 minutes, flip and bake another 10 to crisp the other side.

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lb = pound

t = teaspoon

T = tablespoon